Ingredients

The following ingredients have 16 Servings
  • 1/2 cup coconut oil (measured solid)
  • 1 cup semi sweet chocolate chips (divided (use Enjoy Life for vegan version))
  • 1/3 cup cocoa or cacao powder
  • 1/2 cup maple syrup
  • 14 oz can pumpkin puree ()
  • 2 tsp pumpkin pie spice substitute
  • 1/2 tsp salt
  • 1/2 cup + 2 tbsp whole wheat flour
  • Cooking spray (I use Misto)

Instruction

  • Preheat oven to 350 degrees F, line 8x8 baking dish with unbleached parchment paper and spray with cooking spray.
  • In a medium pot, add coconut oil and 1/2 cup chocolate chips; melt on low heat, whisking constantly.
  • Turn off heat and add cacao powder, maple syrup, pumpkin puree, pumpkin pie spice and salt; whisk until smooth. Add flour and whisk until well combined. Add remaining 1/2 cup chocolate chips and give a few stirs.
  • Pour into previously prepared baking dish, smooth with a spatula and bake for 25 minutes. Remove from the oven and let cool for a few hours. Cut into 16 squares and enjoy warm if you like brownies cakey moist or cold for extra fudgy experience.